Swiss Chard Soup

This may be the best recipe I’ve ever created.  It’s simple, flavorful and really good. The salami gives it a nice salty bite and round mouth feel.  If you can’t find chard, you can substitute kale, collard greens or other flavorful greens.

chard

1/4 cup Extra Virgin Olive Oil

1 oz hard salami, diced

1/2 large yellow onion, diced

1/2 large red bell pepper, diced

1/2 large green bell pepper, diced

2 stalks celery, diced

2 large bunches Swiss Chard

Salt, pepper and hot sauce to taste

4 cups chicken stock

Wash the chard and trim the ends of the stalks.  Remove the stalks and heavy veins from the leafs.  Dice the stalks to the same size as the celery.  Roughly chop the leafs.  It’s easiest to lay the leafs in a pile and roll them into a cigar-like bundle.  Cut the bundle once, the long way.  Then cross cut it in 1/2″ segments.

In a very large pan, heat olive oil over high heat.  Add diced salami and saute till salami is crisp and fat has rendered.

Add onions, red and green bell peppers, celery and chard stalks.  Cook covered, stirring often, till onion is translucent and peppers, celery and chard stalks have started to soften. About 5 minutes.

Add chard leafs to pan.  Cook covered, stirring often, till leafs are tender but still have some texture.

Add salt, pepper and hot sauce to taste.

(At this point, you can omit the chicken stock and serve the vegetables as a side dish.)

Add chicken stock. Bring to a boil.

Serves 4 for dinner or 8 for soup course.

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One Exceptional Joint

“When you suck the house made ketchup off the fries you know you are someplace special.”  That’s the FB status I posted at lunch today.

I was in Cincinnati and had enough time between my last meeting and my flight to have one good meal.  I had planned to go to Triple-D joint Virgil’s Cafe in Bellevue, KY. But that was a $30 cab ride from my hotel.

Instead I stumbled across Local 127, a “New American Eatery” south of the Over the Rhine district.  It was just around the block from the hotel, so those $30 went to the food not the cab. Thank you, Zagat’s mobile app.

local 127 front

Roasted Beets, Capicola and Goat Cheese with Crispy Shallots and a Red Wine Reduction

Local 127 is home to chef and master sommelier Steven Geddes. In three years, Geddes, a Farm to Table enthusiast, has created a small yet very thoughtful and well executed menu. I poured over the 18 small and large plate options for at least 10 minutes before I could even decide on a glass of wine.  Ann, my waitress, was very helpful with her wine recommendations.  She had a tougher job helping me with the food. She loved everything on the menu and her descriptions sounded so good they made it harder to decide what to try.  Probably an unavoidable problem, given the quality on display here.

I finally decided on the 2010 Tarima Monastrell for the wine. That narrowed my appetizer choices enough that I went with the roasted beets, capicola and goat cheese. It was a simple dish, elegantly presented, and absolutely top notch. Everything in this dish worked together, right down to the crispy shallots that looked like the cutest, crunchiest little onion rings you’ve ever seen (did I mention that the shallots are fried in the Mother of All Fats?).

local 127 beets

Buffalo Wings? Not exactly.

Deciding on the entree was my next challenge. The choices ranged from the sophisticated, like Sea Scallops, Celery Root, English Peas, Almonds and Parsley Oil, to the down home, like Cheesy Grits, Hot Soft Egg, Crispy Shallots, Buttered Hot Sauce and Greens.

I was so impressed by the beets I had to see what they could do with the simple Buffalo Wing.

Confit Chicken Legs, Buttered Frank’s Hot Sauce, Blue Cheese and Fries

Did I say simple? Not even close. First of all, these weren’t wings. They were locally sourced, small, drumsticks, and they weren’t fried. They were cooked confit in duck fat. Instead of the crispy texture you expect with wings, these were buttery, tender and soft. The meat slid off the bone and melted in my mouth.

I love Buffalo wings. This variation was just epic.  For my taste, it could have used a bit more heat. But that is a personal preference. As they were served, they were phenomenal. A side of straight Frank’s or Tabasco would have made them perfect.

I had to wait a couple of minutes for the confit chicken legs to cool enough to touch them. I killed that time eating the fries. They were very well executed, but the real killer there was the ketchup. It was sweeter and less salty/vinegary than most ketchup. More like a thin tomato jam. I’m not kidding when I say I sucked it off the fries. The ketchup was so good, I didn’t even realize I was doing that at first.

Dessert, sir?

I’m not a big sweets guy, so I usually skip dessert. Today I had time to kill and everything else had been so good, I tried the trio of gelati, Salted Caramel, Mexican Vanilla and Dutch Chocolate served over a toasted oat crunch.

Chocolate and caramel go well with red wine.  Sue me.

A big wet kiss

I’m usually not so enthused in these reviews. But today there was just nothing not to like. Local 127 delivered with each dish and the staff was great. I spent at least an hour talking with them about the restaurant, the food and their philosophy.

Local 127′s prices are surprisingly moderate.  For lunch, dishes range from $9 to $28, with most of the menu in the $9 to $15 range.  For me, with three courses and wine, it wasn’t a cheap lunch. But it was worth every penny.

Shallots to go!

And, at the end of it all, they gave me a little container of the crispy shallots to eat on my way to the airport.

I’ll be back.

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Three More Joints in Three More Days [Updated]

Is it too late to make a New Year’s Resolution?  If I’m still allowed, I have a good one.

I vow to not eat crappy hotel bar cheeseburgers. There are simply too many good joints serving too much amazing food to waste time and money on food I know is going to be mediocre at best. Especially when the good joints are cheaper, funkier, and way more fun.

Three Days in Denver

On a recent series of business trips, I visited Three Joints in Four Days. To prep for that trip, I went to Flavor Town USA, the Diners, Drive-ins and Dives fan site, to find restaurants in Dallas, Chicago and Nashville. That plan worked out so well, I did it again when I went to Denver for three days.

In those three days, I had bison ribs at an American Indian joint, pork shoulder in powdered sugar at a neighborhood bar, chili dogs at a transplanted New Jersey diner and one hotel breakfast (most hotels can at least make a decent omelette).

Tocabe – An American Indian Eatery

Tocabe is a small joint at the corner of Lowell and 44th, on the west side of Denver.  I arrived during a snow storm, so the place was almost empty. There were just two other parties in the restaurant.

Tocabe

I walked up to the counter and ordered from their relatively small menu. This is a place that specializes in doing a few things very well. The bulk of the menu is stuffed fry bread, nachos on fry bread and bison ribs, the dish they made for Guy on Triple-D.

I ordered the ribs, green chile stew and a beer.

My food was up in about 10 minutes and it was great. The bison ribs were leaner and a bit tougher than beef ribs, as you’d expect, but they had a deep, hearty flavor that was to die for. The house-made blueberry barbecue sauce was sweet, fruity and spicy in just the right proportions. Excellent.

Tocabe Ribs

As good as the ribs were, the green chile stew is what would make me go back to Tocabe. From the roasted corn to the tender pork chunks to the hot, hot green chiles and the prominent black pepper kick, there was nothing not to love about this dish.  As Guy would say, it was “off the hook”. It was “on point”.

Tocabe Green Chile Stew

My love for the green chile stew must have been noticeable   As I was leaving, the guy who took my order gave me a small bowl of stew for a midnight snack.  Sweet!

Total for the ribs, stew and a beer? 18 bucks. Are you kidding me?

Next time I’m in Denver, I’m trying some of that stuffed fry bread.

Steuben’s

Day two took me to Steuben’s, a neighborhood bar in east Denver.  I went with a co-worker who was up from L.A.  Steuben’s must be popular with the locals, because we got there at 6:20 on a Thursday and there was already a line out the door.

Steubens

We watched great looking food go by for 40 minutes and finally got our table. It was worth the wait.

We started with Steubie Snacks, a bizarre dish made of braised pork shoulder cubes that are then deep fried and tossed in salt, pepper and powdered sugar.  As weird as it sounds, they were excellent. I asked the waiter how they came up with this combination. He said there was an accident in the food truck one day and the staff ate the results. It was good enough, they perfected the recipe and added it to the menu.

Steubens 2

For my entree, I had a chile relleno and a side of crispy, pan fried Brussels Sprouts. South Western food and Brussels Sprouts might not go together, but they both looked so good I had to try them.

Neither disappointed. The relleno had a great balance of heat, acid, and chicken. The batter was crisp and light. Not greasy or soggy at all. The Sprouts were awesome. Crispy, with little burned edges and tender centers. If you don’t like Sprouts, these will make you a believer.

Total damage for 2 guys, appetizers, wine, entrees and extra sides? $66. Cheap.

Sam’s No. 3

My last day, I was smack dab in downtown Denver thinking I had to grab something quick before heading to the airport. I turned the corner and ran into Sam’s No. 3.

Sams

Triple D  features two types of restaurants, funky new joints that are pushing the boundaries of traditional cuisines and old establishments that are doing the classics in the classic style. Sam’s No. 3 is definitely the later.

According to the menu, Sam’s No. 3 is the last of five restaurants founded by New Jersey transplant Sam Armatas in the ’20s.  The chain had died out, but was re-established by Sam’s son and grandsons.

No. 3 is now on the 1st floor of an office building, but it stays true to its diner roots with lots of booths, chrome and a classic diner menu.

I had two beers, a Coney Island dog and fried cheese curds. Everything was good and worth ordering again.  But, for me, there was a problem with the authenticity of the dishes.

A Coney dog is not just a chili dog by another name. For someone who grew up north of Cincinnati, a true Coney dog is made with a finely ground beef sauce that is closer to Cincinnati chili than to a traditional chili. When I was a kid, my aunt and uncle owned an ice cream stand and my aunt made the definitive Coney dog.  While good for a chili dog, Sam’s couldn’t hold a candle to my aunt’s Coney dog.

Updated - I spent my whole life assuming the Coney Island Dog came from Coney Island NY. Then I mentioned this post to two co-workers from Brooklyn. They looked at me like I had two heads. Apparently, the Coney Island Dog doesn’t come from NY, it’s a Mid-West specialty served from Chicago, through Flint MI down to Cincinnati.  Who knew?

The fried cheese curd had its own troubles. Anyone from the mid-west knows that cheese curd and cheese are two different things. Cheese curd is produced in the first step of cheese making. It’s the solids that come from souring milk and adding rennet. This curd is usually pressed into models, packaged and aged to become cheese.

But it can also be eaten as soon as it solidifies. In this state, it’s called cheese curd and it has a mild flavor and distinctive rubbery texture. Cheese curd is also known as “squeaky cheese” because of that texture. I know rubbery cheese doesn’t sound appetizing, but trust me, when it’s really fresh it’s awesome.

Sam’s fried cheese curd totally lacked the squeaky texture of true cheese curd.  It was more like fired mozzarella. It was really good fired mozzarella, but it wasn’t curd.

Rating Sam’s for the food they served, a chili dog and fried mozzarella, I’d give them an A. Rating them on the food they promised, a Coney dog and fried cheese curd, I’d give them a B-.

Still, I had a good chili dog, fried cheese and two beers and still got out of there for $16.

What am I complaining about?

Next Time

Over the next several weeks, I’m heading back to Chicago, to New York and possibly Florida. All of these locations look ripe for some good eats.

All I have to do is walk out of the hotel lobby and look around.

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A Failed Pizza Experiment

How many times have you heard a scientist say, “The experiment has failed.” In movies, probably a bunch.  In real life, not so much.

The reason for this is that movie scientists are always trying to prove something, usually at a critical juncture in the film. “Will this device stop the asteroid? No, the experiment has failed.” “Does this compound cure the pandemic? No, the experiment has failed.” “Can we stop the zombie hordes with this? No, the experiment has failed.”

In real life, scientists aren’t trying to prove a hypothesis. They are trying to test it. An experiment succeeds or fails depending on how well it tests the hypothesis, not on whether the hypothesis passes the test.

Which brings us to my kitchen this evening.

Two Steps Forward, One Step Back

For Christmas I got a new 16″ pizza stone. I’ve never been a baker. Baking is the one thing I can’t do in the kitchen. But since I got the stone, I’ve been trying to make a decent pizza at home.

At first, my efforts were not so great.

Pizza 1

 

But over time, I’ve gotten better.

Pizza 2

I’ve improved by carefully changing one thing every week and learning from the feedback. A little less sauce. Move the pizza stone to the top rack. Add a bit of semolina flour to the dough.

Attitude Doesn’t Help!

This week I got cocky. I thought I’d gotten good enough that I could change three or four things and still produce something better than last week’s.

I was very wrong.

I wanted to get back to a more New York style crust, so I switched from a mix of AP, semolina and bread flour to almost 100% high gluten flour. My daughter didn’t like the canned sauce I’d been using while experimenting with the crust, so I tried to make a sauce from scratch. I worried that using fresh mozzarella was making my crust soggy, so I switched to low moisture cheese.

The result was a mess.  Everything was bad about this week’s pizza, but I can’t tell you what went wrong.  I changed too many things at once, so I can’t pin the blame on any one factor.

A Failed Experiment

In this way, my experiment failed. It failed in the only way an experiment can fail. It didn’t test any one hypothesis in any meaningful way.

If I had just changed the flour mix in the crust, I could have said the all high gluten flour was better or worse than the mix with AP. If I had just changed the sauce, I could have known which direction to go next Saturday to make progress.  If I’d measured out the fresh mozzarella I had been using, instead of heaping on mounds of a new low moisture variety, I could have at least pinned down my soggy center crust problem.

Instead, I made two edible but not great pizzas and learned nothing.

Back to square one next week.

 

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Three Joints in Four Days

My business travel provides me with the opportunity to experience the best food in the country. But, too often, I don’t take advantage of it.  When I arrive in a city late in the evening and all my backed-up e-mail is pressing on me, it’s just too easy to unpack the laptop and grab a bad burger at the hotel bar. Or go across the street to one of the indistinguishable chain restaurants and choke down something there.

This year I’m trying to break that habit.  There’s too much good food at good prices out  there. I just have to find it. Fortunately, there’s an entire media empire devoted to showing me where it is.

Diners, Drive-ins and Dives

Last week I was in Dallas, Chicago and Nashville, three cities in four days.  These cities are favorite locations for Guy Fieri and Diners, Drive-ins and Dives. Since I had time in each, I went to the fan site Flavortown USA and planned my trip.  In return for an hour reading reviews and scrolling through maps, I got a deeply funky burger joint, some awesome seafood and whole hog BBQ.

Maple and Motor

My first stop was a late lunch at Maple and Motor, a tiny dive on the west side of Dallas.  According to Triple-D, they’re known for their burgers and the locals love them. That must be true because when I got there, there was a line out the door.Maple and Motor

You place your order at that  counter, then wait for one of the dozen or so tables to open up. A floor manager guides people, in order, to appropriately sized tables, trying to maximize the use of his seating. There is no extra chair for your coat in this place.

I’d come in expecting to order something like a Cowboy Style burger (Chile, cheese and onions) or bacon cheese burger with grilled jalapenos. But when I got to the counter, I saw they had fried baloney sandwiches. I haven’t had a fried baloney sandwich in probably 35 years. As soon as I saw it, I knew I had to have one. I ordered it with mustard and grilled jalapenos with a side of cheese fries with pickled jalapenos. I took my seat at one of the four bar stools and waited.

maple and motor 3

When the sandwich arrived, it was an instant flashback to childhood.  The bun was soft and light. It had been toasted so crispy that after my first bite, I took the top off to see where all that crunch was coming from.  The baloney was cut about half an inch thick and was fried till the exterior was almost blackened.  I don’t think I’ve ever said “great baloney flavor” before, but that’s what it was.

The cheese fries were good, but nothing special.  I really wished I could have sampled some of the local brews behind that miniscule bar, but I was on my way to a meeting.  Maybe next time.

If there is a next time, I’m definitely getting a burger.  They looked and smelled great. While that baloney sandwich was a nostalgic rush, I think it was a onetime thing.

Glenn’s Diner

Wednesday night was Glenn’s Diner on the border of the North Center and Ravenswood neighborhoods in Chicago.   Glenn’s was, by far, the highlight of the trip.  The food was superb and the staff were great.  I’d go back to this joint in a heartbeat.

Glenn's Diner

Glenn’s specializes in fresh seafood and cold cereal.  I’ve never been in a place where I could get my choice of 15 different fish or over 25 different cereals.  Striped Sea Bass? Check.  Apple Jacks? Check.

The dining room is small, packed and colorful.  The walls are taken up by the chalk boards that comprise the menus. Everything is fresh and listed daily. If they run out of a selection, they place a little “Going fishing” tag over that entrée. A friend of mine had to change his order twice because they were selling out as we were ordering.

The best part of Glenn’s was our waiter. He was a total hipster, with hipster hair, hipster glasses and a hipster beard. He was personable and he knew his menu and wines like the back of his hand. We talked about my tastes and what wines paired well with which dishes during the drinks and appetizer rounds. He nailed every selection. By the time I was ready to order my entrée, I just told him, “I’m getting the Crustacean Pot Pie. What am I drinking?”

Glenn's Diner 2

The pot pie was excellent. Big chunks of scallops and shrimp in a flaky pastry crust. What really made the dish though was the sautéed mushroom gravy served over the top. The mushrooms added a deep earthy flavor that really complemented the delicate seafood and white sauce.  What I tried of my friends’ dishes were all top notch, too.

We finished the evening with Bananas Foster, Key Lime Pie and a warm brownie al a mode.

This place really earns its Zagat’s 25 rating. Not bad for a little dive.

Martin’s Bar-B-Que Joint

Friday was a day-trip to Nashville. After finishing my last meeting, I had enough time before my flight home to head southeast to Nolensville, TN and Martin’s Bar-B-Que Joint.  Watching Martin’s segment on Triple-D, the big appeal was their custom whole hog pit attached to the dining room.

Martins

From the outside, Martin’s isn’t exactly what you’d expect from a Bar-B-Que Joint.  It’s a new building which shares a parking lot with a strip mall, a pharmacy and a Sonic Drive-in.  It’s got its own drive through window and, at least while I was there, most of their business seemed to be take-away.

I ordered a SweetWater 420 Pale Ale and a pulled pork sandwich with a side of pinto beans. The pork was cooked perfectly.  It was pulled to order, tender and juicy. The Devil’s Nectar sauce had great flavor with a nice punch of heat.

The one thing I realized while I was there though is that for pulled pork, I prefer smoking Boston butts to whole hog. For all the showmanship and drama of whole hog, this method lacks a bit in the flavor. Depending on where your portion comes from, you can miss out on the “bark” (the burnt black crust and deep pink smoke ring) that carries so much flavor. My sandwich had almost no bark in it and there was only a hint of the house-made rub that owner Patrick Martin talked about on Triple-D.

Compared with a whole hog, an eight pound Boston butt has so much more surface area that your almost guaranteed to get a nice bit of bark in every serving.

Next Time

In the next couple of weeks I’ll be going to several other big Diners, Drive-ins and Dives cities.  Hopefully, I’ll be able to carve out time to try this experiment again.  It worked out really well this time.

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My Little Econmist

♪♫My little pony. My little pony.  Ahhhhhh! ♪♫

When my daughter told me I had to watch an episode of My Little Pony: Friendship is Magic because it would teach me something about economics, I couldn’t resist the challenge.

By the end of the episode, I had to agree: there was a lesson there.  The episode illustrated the dangers of complacent monopolies, the importance of market competition and the power of exit.

These weren’t the lessons my daughter, or the writers, thought were there. But they were there none the less.

A visit to Ponyville

The episode begins on the first day of Cider Season, the annual festival when the Apple family makes and sells their famous cider. One of the ponies tries to get to the festival extra early because every year the Apple family runs out of cider before she gets a cup.

Alas, when she gets to the festival there is already a long line. Predictably, the Apples serve their last cup of cider just as she gets to the front of the line.

At that point, two magic unicorns arrive in what can only be called a “contraption”. They claim their machine can make enough cider for all of Ponyville. Granny Smith, the matriarch of the Apple family, retorts that the Apples limit their production in order to ensure that every cup meets their exacting standards.  The two unicorns then challenge the Apples to a contest. Whoever can make the most cider in one hour becomes the exclusive Cider Provider for Ponyville.

This sets up a classic John Henry contest of pony vs. machine.  The Apples quickly fall behind as the unicorns’ machine out-produces them by three to one. But when the Apples recruit their friends to help, they quintuple their output and pull neck-in-neck with the unicorns.

That’s when the unicorns make a terrible mistake. Desperate to regain the lead, they turn off the machine’s quality control unit and more than double their production. But there’s a cost! The new cider is thin and watery and full of twigs and leaves.

At the end of the hour, the unicorns have produced twice the cider the Apples and their friends did. The mayor of Ponyville pronounces the unicorns the winners and names them Cider Providers for the whole town.

The dejected Apples begin to pack up their things to leave town while the unicorns start serving their new customers. But as soon as the first ponies taste the twiggy cider, they declare they’ll never drink this and leave.

Without customers, the unicorns are forced to pack their bags and the Apples are saved.

A truly great lesson in economics. (Seriously, I loved the lesson of this show.)

It obvious what lesson the writers wanted kids to take from this show; that cheating unicorns, who only wanted to make a profit and didn’t care about the quality of their product, took advantage of the Apples’ commitment to their cider. But the unicorns were undone by their own greed.

The anti-profit bias couldn’t have been more blatant if they’d named the unicorns Flim and Flam.  Oh wait, they did name the unicorns Flim and Flam.

That’s the lesson my daughter thought I would learn, but I looked just under the surface and found several very different lessons.

Complacent Monopolies

Why did the Apples run out of cider every year?  Year after year after year, the poor pony at the beginning of the episode always went home thirsty because the Apples never made enough cider.  Even though the Apples claimed that the money they made during the Cider Festival was what kept the farm running for the rest of the year, they never made enough cider to meet demand.

To me, this sounds like a complacent monopoly keeping production low in order to gain from an artificial shortage.  The ponies were paying two gold coins for every cup of that cider. They never explained where the ponies got the gold (or for that matter, how something with hooves holds a cup of cider), but that seems to be a lot of coin for cider.

I bet the Apples knew exactly how much cider they had to sell at that rate to be in the black for the year and they worked just hard enough to make that much. That whole commitment to hoof crafted quality thing was just an excuse to keep production low and profits high.

The Importance of Competition

If that sounds too cynical for a children’s cartoon, consider this.  At the first hint of competition, the Apples increased their cider production by a factor of five.  They doubled their staff, by recruiting their friends, and they all worked a little harder.  That’s all it took to make five times as much cider.

Doubling their costs for a five times increase in production seems like a really good deal to me. Yet when the Apples had a monopoly they never bothered to take advantage of this potential. Instead, they just let Ponyville go thirsty.

Flim and Flam did Ponyville a favor by forcing the Apples into a competitive market. Even with their inferior cider, Flim and Flam forced the Apples to up their game and produce more cider at a lower cost per serving. Thanks to them there is finally enough cider in Ponyville to go around.

Power of Exit

When the mayor of Ponyville declared Flim and Flam the exclusive Cider Providers, she missed one important limit to her office. She could prevent anyone else from selling cider in Ponyville, but she couldn’t force the ponies to buy Flim and Flam’s bad cider. The ponies voted with their hooves and took their money elsewhere.

If Ponyville had been a medieval village, the mayor could have levied a tax on the ponies and forced them to support Flim and Flam. Or, if Ponyville was communist, the economy might have been so devastated the ponies would have no choice but to queue up hoping to buy anything.

Ponyville obviously has a problem with excessive government licensing, but at least it has enough of a free market left to allow the ponies the power of exit.

My Daughter Gets It

When I explained this to my daughter, she actually got it.  I think it was the monopoly that really opened her eyes.  If it was so easy for the Apples to make enough cider to satisfy everyone, why didn’t they?  Why did they wait till Flim and Flam threatened their business to do what was right for their business and for their customers?

Once she understood that, the rest made sense.

 

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How Blizzards Create Private Property

Three years ago 20″ of snow and 5 days housebound forced me to think about how something like a blizzard could create something as useful as property.  I posted this diary on a prominent liberal web site.  It got a very good response, as you can see from the comments.

http://www.dailykos.com/story/2010/02/14/836835/-How-Blizzards-Create-Private-Property

Today’s snow in Fairfax reminded me of this.

Re-posted Diary

Snowmageddon has come and gone. In its wake it has left three feet of snow, blocked roads, downed trees, sore backs, bored children and one pressing question:

Who owns that parking space on the corner?

It’s a public street. There are no parking restrictions, no stickers, no resident only covenants. Surely anyone can legally take that space if they find it unoccupied.

But doesn’t whoever dug out the space have some claim to it? Doesn’t he now “own” it? Would you feel OK taking that space?

My neighborhood is small and we know each other at least casually, so the “owner” of that space is probably safe. We know who dug out which spaces. No one would park in someone else’s spot.

But this same sense of ownership arises in more anonymous settings. It’s common down in DC and I’ve experienced it myself when I lived in heavily urban areas. I’ve passed up perfectly good spaces on snowy streets and left “my” space in the morning with every expectation that it would be available when I got back. Even among strangers, people tended respect each other’s claims to parking spaces and to park in “their” space every night. Whether out of common decency or a fear of getting keyed, people do observe these newly created property rights.

These rights are, by no means, perfect. People may need to defend their space with plastic cones, lawn chairs or other markers. There can be disputes over spaces and interlopers do poach spaces. The rights also decay over time, as more spaces become available or when it’s unclear who cleared the original space.

The Nordic Track to Property Rights

Parking spaces aren’t the only new property right emerging in my neighborhood. New rights are also being created by a conflict between cross-country skiers and dog walkers in our park.

There’s a trail through the park which, under normal conditions, is heavily used by bicyclists, dog walkers, runners and many others. Now that it is buried in thigh deep snow, only the dog walkers are motivated enough to slog down the trail, leaving little yellow patches as they go.

But a new group of users are competing with the dog walkers. Cross-country skiers are enjoying a rare chance to practice their sport without driving 70 miles. As they glide down the trail, they carve firm, smooth tracks which they reuse, making their runs easier and faster.

The conflict comes when dog walkers use the tracks left by the skiers. It’s much easier to walk in the tracks than in the fresh snow or in the footsteps of previous walkers. But by walking along these tracks, the walkers ruin them for the skiers. They mar the tracks with rough boot prints and occasionally sink through the track, leaving pot holes.

The skiers have responded by creating a second track parallel to the first. The dog-walkers didn’t respect the skiers’ right to exclusive use of the first path. But they are respecting the skiers’ right to the second path. Except for some narrow spots, like getting around and under fallen trees, the second path is pristine. No boot prints wreck its smooth, fast surface.

I’ll Take My Nobel Prize Now

Unlike the shovelers with their parking spaces, the skiers didn’t benefit from an assumed property right. Maybe it’s because cross-country skiing lacks the utilitarian aspects of parking spaces. Maybe it’s because the easily traversed track is too tempting. Maybe the dog walkers just never thought about what they were doing to the skiers’ track. For whatever reason, the skiers couldn’t simply claim ownership of their track.

Instead, the skiers were forced to create a new public good, the first track, which the dog-walkers took over. Only after they had “donated” the track to the park were they able to create their second, privately owned track.

Political Science professor Elinor Ostrom won the Nobel Prize in Economics this year for studying exactly this phenomenon. Ostrom’s work examines how societies manage shared resources, like fisheries, pastures and irrigation systems. Traditional economic analysis says such resources will either quickly be converted into private property or suffer the tragedy of the commons. Ostrom showed that many other management systems are possible. These widely varying systems use tradition and taboo in place of formal property rights to limit access and exploitation of shared resources and thus avoid the tragedy while preserving common ownership.

Ostrom traveled the world to study these alternative systems. We marvel at the ingenious solutions developed by goat herders in Africa and farmers in Nepal. Yet here’s a great example in my own back yard. The skiers hit on one of the common solutions. They donated some of the fruits of their labor to the community as a whole, in exchange for exclusive use of the rest.

The fascinating thing about this arrangement is that the skiers and the dog walkers never even met. The compromise over use of the trail emerged spontaneously without any face-to-face interaction at all. This shows that not only can private property regimes arise among strangers, so can more complicated Ostromiam regimes. It doesn’t take generations of experimentation and tradition to solve a shared use conflict. A little common-sense and courtesy can be just as effective.

Ostrom recently spoke at George Mason University’s Mercatus Center. Too bad that was before Snowmageddon. I could have been collaborating my way to my first Nobel Prize.

After The Storm

These incipient property rights won’t last. Soon the shoveler’s claim to his little patch of street will melt along with the snow that created it and the skiers’ donation to the park will be a memory. If these snowy conditions lasted longer, could real property rights eventually become fixed? Could shovelers and skiers ever take out-right ownership of public property like roads and parks?

Hopefully, no blizzard will last long enough to find out. But Peruvian economist Hernando de Soto has studied the emergence of property rights in similar situations in the streets and shanty towns of Lima and across Latin America. His findings explain everything from the ugliest stereotypes about the Latin poor to why squatters form Home Owners Associations.

The common links between Snowmageddon and Peru are shaky property rights and an artificial scarcity of vital resources. Of course, Peru’s problems weren’t caused by a single huge storm. They are the result of decades of weak money policies, corrupt petty officials, cronyism and government theft. They are also much more serious than losing a parking space.

In Peru, much of the land is controlled either by a few very wealthy landowners or by the government. This land, for many reasons, is unused. It lies empty and undeveloped. In the meantime, the poorest people in Peru lack bare essentials like housing and markets. These problems are exacerbated by migration from the country-side to cities which increases populations in already over-crowded areas.

The poor respond to this intolerable situation with squatter invasions. They choose an unoccupied piece of land, form an invasion committee, solicit people to join the group and cultivate the political connections needed for a successful invasion. When everything is in place, they take possession of the land in a highly organized move. If the group’s aim is to build houses, they will quickly lay out plots and streets, with each plot assigned to a member of the group. If it’s to build a market, they similarly lay out the stalls, aisles and common areas. In either case, they will organize a defense committee to fight off any attempt by police or private forces to evict them.

The government’s response to these invasions is often open support. Since these mass, popular uprisings represent many voters, the party currently in power can gain much by offering their de facto approval. By allowing the people to take possession of the land, but by denying them out-right ownership, the government gains a hold over that voting bloc.

Once they have that hold, it is in the government’s interest to maintain it. It can take years, even decades for the squatters to gain de jure ownership of their homes and businesses. In many cases, they never achieve that goal.

Life Without Property

De Soto describes the perverse effects of this horrible political dance in his book The Other Path. If I’m ever popular enough forBill In Portland Maine to feature me on Cheers and Jeers, The Other Path is on my short list of books every Kossack should read. I read the original edition. It’s excellent. The new edition has been dolled up as an anti-terrorism strategy, but much of the original material remains.

The shanty towns erected by the squatters are unsanitary with poorly constructed buildings and little or no access to clean water. The people living and working in these towns are constantly at risk of losing everything. People waste huge portions of their lives and their productivity guarding their shacks and stalls from the police or squatters who enjoy better political patronage. If a new party gains power, they can be evicted and their land given to supporters of the new rulers.

De Soto shows how this uncertainty affects the lives and choices of the squatters and how it keeps them poor. People who own their houses out-right invest in concrete floors, well built 2nd stories and running water. Squatters who lack property rights are much more likely to buy fancy trucks (by Peruvian standards), radios and TVs.

The stereotype among wealthier people in North and Latin America is that the squatters are either too stupid to want a better home or too lazy to work for it. Nothing could be further from the truth. These people work incredibly hard running markets, taxis, bus lines and other businesses which account for most of the Peruvian economy. They are not stupid or lazy. They just know that any day someone could come to take their land from them and there is nothing they could do about it. So they prefer to spend their money on things they can move, if that day ever comes.

De Soto and his fellow researchers at the Instituto Libertad y Democracia have shown that the world’s poorest people have the use of over $10T in capital. The total worth of all their de facto assets far exceeds the foreign aid and development funds donated to the governments of developing countries each year. Yet, because the poorest people lack legal ownership of those assets, they remain desperately impoverished and cannot improve their condition, no matter how hard they work.

Remember that the next time someone says, “Property is theft.”

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